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Tomato and rosemary risotto with meatballs

You can serve the risotto on its own, although the meatballs turn a light dish into a hearty meal. The meatballs can be stored in the freezer (before cooking), but defrost them fully before frying.

Serves 4–6

PREPARATION TIME

15 minutes, plus chilling

COOKING TIME

25–30 minutes

450g (1lb) beef or pork mince

1 tsp chopped thyme

5 cloves of garlic, peeled and crushed

1 egg, beaten

Salt and freshly ground black pepper

4–5 tbsp olive oil

1 onion, peeled and finely chopped

400g (14oz) risotto rice

150ml (5fl oz) white wine

2 x 400g tins of chopped tomatoes

2 tsp caster sugar

1 litre (1¾ pints) chicken or vegetable stock

3 tsp chopped rosemary

25g (1oz) butter, diced

150g (5oz) Parmesan cheese, finely grated, plus extra to serve

* First make the meatballs. Place the mince in a bowl with the thyme, just over half the garlic and the beaten egg, season with salt and pepper and mix well together. To check the seasoning, fry 1 teaspoon of the mixture in a frying pan for 1–2 minutes or until cooked through. Taste to see whether you need to add more salt or pepper to the mixture.

* Using wet hands, form the mixture into 16–20 tiny little meatballs, each about 2cm (¾in) in diameter, then chill (for up to 24 hours) until you are ready to cook them.

* Preheat the oven to 180°C (350°F), Gas mark 4.

* Next, make the risotto. Pour 3 tablespoons of the olive oil into an ovenproof saucepan on a low–medium heat and, when hot, add the onion and garlic and season. Cook for 7–8 minutes or until soft and a little golden.

* Add the rice, increase the heat to medium and cook for 1–2 minutes or until it starts to crackle. Pour in the wine and allow to bubble until the liquid has evaporated. Tip in the tomatoes and sugar, bring to the boil, then reduce the heat and cook for 3–4 minutes or until almost soft. Add the stock and half the rosemary, bring back to the boil, cover with a lid and bake for 10–12 minutes.

* While the risotto is cooking, fry the meatballs. Pour the remaining olive oil into a large frying pan on a medium heat and, when hot, add the meatballs and fry for 10–12 minutes, turning regularly, until evenly browned and cooked through. Remove from the heat and set aside.

* Remove the risotto from the oven and beat in the butter and most of the Parmesan cheese with a wooden spoon. Taste for seasoning, then divide between bowls, top with the meatballs and sprinkle over the remaining Parmesan.